A large tin box, with a refined and vintage aesthetic, contains a complete assortment of chocolates, nougats, truffles and pralines.

The gianduiotti are a Piedmontese speciality made with a soft Gianduia cream. Pistacchiotto, the pistachio giandujotto created by the collaboration with the Pariani firm.

Small tins, born from the encounter between taste and elegance, each one is dedicated to a chocolate or a praline of the Barbero production.
Metal yellow box with nocciolini (pralines filled with hazelnuts*), boeri (pralines filled with cherry and liqueur) and limoncelli (pralines filled with Sorrento limoncello cream)

Torronjotto® the first nougat giandujotto.

The gianduiotti are a Piedmontese speciality made with a soft Gianduia cream. Barbero revisits the traditional recipe with a higher concentration of Piedmont hazelnut and cocoa, thus giving a taste more intense and aromatic.

A thin shell of extra dark chocolate filled with nougat, hazelnut and coffee creams.

The truffle are produced with Piedmont hazelnut and the best quality chocolate. Thanks to the high quality of hazelnut paste, the result is a soft praline with torrone grains inside and another with cocoa grains. The truffle is then dusted with cocoa to finish its preparation.

Hazelnuts, almonds, coffee beans, orange peel, all covered with chocolate, either milk, plain or white.

Aroma, taste, colour.
Discover the Small eggs Dark chocolate Venezuela 72%, by Davide Barbero.

Aroma, taste, colour.
Discover the small eggs - Dark chocolate Santo Domingo 70%, by Davide Barbero.

Round praline made of a toasted Piedmont hazelnut covered with extra dark chocolate and sugar. Tasty and crunchy.

Aroma, taste, colour. Barbero chocolate is surprising in every aspect.